阅读说明：本技术 食品被覆组合物以及加工食品及其制造方法 (Food coating composition, processed food and method for producing same ) 是由 伊东贵史 高须亮佑 辻章人 重松亨 樋渡总一郎 于 2020-05-08 设计创作，主要内容包括：本发明的食品被覆组合物含有L*35以下的可可粉和使其分散的粉体分散介质。可可粉的含量优选为0.1～10质量％。本发明的加工食品在表面附着有L*35以下的可可粉。本发明的加工食品的制造方法具有在食品的表面上附着本发明的食品被覆组合物后、对该食品进行加热烹调的工序,该加热烹调可以是选自油炸烹调、烤箱烹调及蒸热烹调中的1种以上。(The food coating composition of the present invention contains cocoa powder having a particle size of L.multidot.35 or less and a powder dispersion medium for dispersing the cocoa powder. The content of the cocoa powder is preferably 0.1 to 10 mass%. The processed food of the present invention has cocoa powder adhered to the surface thereof, wherein L is 35 or less. The method for producing a processed food of the present invention comprises the step of attaching the food coating composition of the present invention to the surface of a food and then heating and cooking the food, wherein the heating and cooking may be 1 or more selected from the group consisting of deep-fry cooking, oven cooking and steam-heat cooking.)

1. A food coating composition comprises cocoa powder with a particle size of L x 35 or less and a powder dispersion medium for dispersing the cocoa powder.

2. The food coating composition according to claim 1, wherein the content of the cocoa powder is 0.1 to 10% by mass.

3. The food coating composition according to claim 1 or 2, which is used for a food comprising livestock meat or fish and shellfish.

4. A method for producing a processed food, comprising the steps of: a step of attaching the food coating composition according to any one of claims 1 to 3 to the surface of a food, and then heating and cooking the food.

5. The method for producing a processed food according to claim 4, wherein the heat cooking is 1 or more selected from the group consisting of deep-fry cooking, oven cooking, and steam-heat cooking.

6. A processed food has cocoa powder adhered to the surface thereof, wherein L is 35 or less.

7. The processed food according to claim 6, wherein the processed food is used as a food which is heat-cooked but not subjected to a smoking treatment and a charcoal fire cooking, or an intermediate product thereof.

Technical Field

The present invention relates to a food coating composition which can impart the same appearance as a smoking product or a charcoal-fired cooked product to a food without performing the smoking treatment or the charcoal-fired cooking.

Background

The smoking treatment is a treatment in which smoke (volatile components) generated by heating wood chips is wrapped around food. The food is imparted with a unique flavor and appearance by the smoking treatment, and the moisture in the food is evaporated, so that the antibacterial substance in the wood used for the smoking treatment adheres to the food, thereby reducing the microorganisms in the food and improving the preservability of the food. Examples of foods subjected to smoking treatment include bacon, smoked ham, smoked salmon, and the like, and these foods also have human breath as preserved foods and are distributed. The smoked food has a dark appearance such as smooth scorching peculiar to the smoked food, and this characteristic appearance gives the appetites to the user, contributing to the improvement of the preference for the food. On the other hand, the smoking treatment takes a long time of several hours to several tens hours, and is therefore not suitable for mass-produced foods. Patent document 1 discloses an apparatus including a smoke generation mechanism and a high-frequency heating mechanism as an apparatus for performing a smoke treatment in a short time, but the high-frequency heating tends to cause local overheating of food, and has problems such as a strong scorching and a tendency to cause uneven heating.

Therefore, a technique of imparting the same quality to a food as that when subjected to a smoking treatment without performing the smoking treatment has been conventionally studied, and for example, a method of immersing a food in a smoking solution or a pyroligneous solution is known. However, although the food obtained by this method is similar in flavor to the food subjected to the smoking treatment, it has a problem that the food is not changed in appearance from the usual food not subjected to the smoking treatment, and therefore the food is different in flavor and appearance when eaten, and the consumer feels discomfort.

In recent years, charcoal fire cooking, in which food is grilled and cooked with charcoal fire, has been attracting attention. The food cooked by charcoal fire is smoothly heated from the surface to the inside by far infrared rays generated by charcoal fire, and is activated in good taste, and when the food is cooked by charcoal fire, the food is smoked by smoke generated by contact of the fat of the food with the charcoal fire, thereby giving a unique flavor and a scorched trace to the food, and having a pleasant smell. In particular, the trace of scorching contributes to the improvement of the preference of the roasted food for the roasted food as well as the appearance of dark color peculiar to the smoke-treated food, but the deterioration of the quality of the roasted food such as scorched smell may be caused as the degree of scorching becomes higher. In the charcoal cooking, it is not easy to adjust the degree of roast in order to impart a proper amount of traces of scorching to the food.

As a technique for improving the appearance of foods, patent document 2 discloses a batter material containing an emulsifier and a natural antioxidant as a batter material for producing fried foods having good blossoming and color tone of batter, and examples of the natural antioxidant include oolong tea, cocoa, sesame, soybean and the like. However, the technique described in patent document 2 aims at the color tone of the batter to be perceived as a color tone similar to that of a fried food, that is, a color tone of a batter in a normal fried food, rather than a special color tone as in the case of cooking with a smoke treatment or a charcoal fire. Patent document 2 does not describe that the fried food has an appearance similar to that of a smoking product or a charcoal-fired cooked product.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2004-20046

Patent document 2: japanese laid-open patent publication No. 2002-27933

Disclosure of Invention

The invention provides a food coating composition which can endow food with appearance peculiar to smoke treatment products and charcoal fire cooking products without performing smoke treatment and charcoal fire cooking.

Further, the present invention has an object to provide a processed food having an appearance similar to that of a food subjected to a smoke treatment and a charcoal fire cooking without performing the smoke treatment and the charcoal fire cooking.

The present invention is a food coating composition comprising a cocoa powder having a particle size of L x 35 or less and a powder dispersion medium for dispersing the cocoa powder.

The present invention is also a method for producing a processed food, comprising the steps of: a step of adhering the food coating composition of the present invention to the surface of a food and then heating and cooking the food.

The present invention also provides a processed food having a cocoa powder of L x 35 or less adhered to the surface thereof.

Detailed Description

The present invention will be described in detail below. Unless otherwise specified, the term "AA to BB mass%" or the like in the present specification means "AA mass% or more and BB mass% or less".

The food coating composition of the present invention contains cocoa powder. The cocoa powder is obtained by removing oil and fat components from a pulverized product of cocoa seeds (cocoa beans), and is in a powder form at normal temperature and normal pressure (specifically, at an ambient temperature of 25 ℃ and 1 atm). Cocoa powder is typically obtained by the following process: fermenting and baking cocoa beans, grinding the part without seed coat and embryo to obtain cocoa mass, squeezing cocoa mass, and pulverizing the rest part (cocoa cake) after oil component (cocoa butter) is squeezed. The cocoa powder thus obtained contains about 8 to 25% by mass of an oil component. Cocoa powder has various colors ranging from "black" to "burnt brown" to "brown" depending on the kind and origin of cocoa beans used as a raw material, the degree of roasting, alkali treatment, and the like.

The cocoa powder used in the present invention is cocoa powder of L x 35 or less. The "L" here is an index indicating the brightness of a color in the CIELAB color space (CIELAB L a b color difference). L is in the range of 0 to 100, L0 is black, and L100 is white. The color tone of cocoa powder below L35 is from "black" to "burnt brown". Hereinafter, cocoa powder having L × 35 or less is also referred to as "black cocoa powder".

Cocoa powder is generally used for imparting flavor to a cocoa beverage or a snack, but the food coating composition of the present invention is used for imparting an appearance specific to a food (smoking-treated product) subjected to smoking treatment or a food cooked by charcoal fire (charcoal-cooked product), specifically, an appearance having a dark hue such as smooth scorching and/or a moderate scorching trace to the food, and for the purpose of use, L of cocoa powder is set to 35 or less. In the case of cocoa powder having L × > 35, it is impossible to impart the same appearance as that of a smoke-treated or charcoal-cooked food to a food which has not been subjected to smoke treatment or charcoal cooking. Preferably, L of the cocoa powder is 30 or less, more preferably 25 or less. L of cocoa powder can be measured using a spectrocolorimeter.

In the CIELAB color space, "L" is an index of brightness of a color, "a" is an index of red and green, and "b" is an index of blue and yellow, and the color is expressed by a position in the three-dimensional space based on L a b. However, the cocoa powder used in the present invention may be derived from cocoa beans and satisfies L × 35 or less, and a × and b of the cocoa powder may not be particularly considered.

In the food coating composition of the present invention, the content of the black cocoa powder is preferably 0.1 to 10% by mass, more preferably 0.3 to 7% by mass, and still more preferably 0.6 to 4% by mass, based on the total mass of the food coating composition. When the content of the black cocoa powder is too small, the visual effect expected, that is, the appearance-imparting effect such as a smoked product or a cooked product with a charcoal fire cannot be exhibited, and when the content of the black cocoa powder is too large, the color tone of the black cocoa powder becomes too strong in a food to which the food coating composition is applied, and there is a possibility that the color tone originally possessed by the food may be impaired.

The food coating composition of the present invention further contains a powder dispersion medium for dispersing the black cocoa powder. The aforementioned visual effect of the food coating composition of the present invention can be stably exerted by uniformly applying the black cocoa powder to the surface of the food, but it is not easy to uniformly adhere the cocoa powder alone to the surface of the food without using a dispersion medium. For example, in a method of manually applying cocoa powder to a food, a method of rolling a food on cocoa powder spread on a plate or the like, the cocoa powder particles aggregate and adhere to the surface of the food in a relatively large lump, and as a result, the black to burnt brown portions of the cocoa powder are distributed in a spot-like manner on the surface of the food, or an excessive amount of cocoa powder adheres to the surface of the food, and as a result, the entire surface of the food may be colored to have a black-colored undesirable appearance. Therefore, in the food coating composition of the present invention, the black cocoa powder is prevented from agglomerating and forming a lump when applied to food by using the powder dispersion medium for dispersing the black cocoa powder together with the black cocoa powder, and the black cocoa powder is prevented from unevenly adhering to the surface of the food, thereby stably exhibiting a predetermined visual effect.

The powder dispersion medium used in the present invention may be any powder that is applicable to food products at normal temperature and pressure, and may be appropriately selected depending on the type of food product to which the food coating composition of the present invention is applied. Examples of the powder dispersion medium include cereal flour such as wheat flour, corn flour, and rice flour; starches such as raw starch, processed starch, and starch decomposition products; baked grain flour such as bread flour and spiced salt cake powder; saccharides such as monosaccharides and disaccharides; thickeners such as gums and thickening polysaccharides; egg powder such as whole egg powder and albumen powder; soybean raw material powder such as soybean powder and soybean protein; dietary fiber; a swelling agent; an emulsifier; salt, powdery soy sauce, fermented seasoning, powdery miso, amino acid, etc.; a spice; a fragrance; vitamins, minerals, and other nutrients; coloring material; powdered oil; salts, and the like. These powder dispersants may be used in any 1 kind or in combination of 2 or more kinds depending on the desired characteristics of the food.

In the food coating composition of the present invention, the content of the powder dispersion medium is preferably 90 to 99.9% by mass, more preferably 93 to 99.7% by mass, and still more preferably 96 to 99.4% by mass, based on the total mass of the food coating composition.

As an example of a preferable powder dispersion medium, a powder dispersion medium whose overall color tone (only an aggregate of powder dispersion media) is white to yellow can be exemplified, and more specifically L × is preferably 85 or more, and more preferably 90 to 99. By using the powder dispersion medium having such a color tone, the influence of the color of the powder dispersion medium on the color of the black-based cocoa powder can be minimized, and the visual effect (appearance-imparting effect of the smoke-treated product or the charcoal-cooked product) due to the black-based cocoa powder can be more reliably exhibited.

Specific examples of the powder dispersion medium having a white to yellow color as a whole include starches, starches and saccharides. When it is desired to minimize the influence of the food coating composition of the present invention on the flavor of a food, it is preferable to use a cereal or starch having a relatively small influence as the powder dispersion medium without using a saccharide having a relatively large influence on the flavor. Examples of the cereal flour include wheat flour, corn flour, rice flour, and barley flour, and examples of the starch flour include corn starch, waxy corn starch, potato starch, sweet potato starch, wheat starch, tapioca starch, rice starch, and processed starches thereof. In the food coating composition of the present invention, the total content of the cereal flour, starch and saccharide as the powder dispersion medium is preferably 50 to 99.9% by mass, more preferably 70 to 99% by mass, and still more preferably 85 to 98% by mass, based on the total mass of the food coating composition.

The food coating composition of the present invention may contain other components than the above-mentioned components (black cocoa powder, powder dispersion medium) as required. Examples of the other components include flavors, seasonings, storage materials, nutrients, and the like. The food coating composition of the present invention is typically composed of only black cocoa powder and a powder dispersion medium. The food coating composition of the present invention can be produced by mixing various components.

The food coating composition of the present invention is used by adhering to the surface of a food. The food coating composition of the present invention can be applied to various foods, and examples thereof include meat products such as chicken, pig, cow, and goat; fish and shellfish such as cuttlefish, shrimp, Concha Ostreae, octopus, and horse mackerel; vegetables, etc. The food to which the food coating composition of the present invention is applied may be raw (unheated) or may be cooked by heating. In view of the fact that the main effect of the food coating composition of the present invention is to give the appearance of a smoked product or a cooked product with charcoal fire, the food to which the food coating composition of the present invention is applied is preferably a food which is heat-cooked in the production process but is not subjected to the smoking treatment or the cooking with charcoal fire. That is, the food coating composition of the present invention is suitable for producing a smoking-treated product-like or charcoal-fired cooked food product-like heat-cooked food product which is not subjected to smoking treatment and charcoal-fired cooking but has an appearance similar to that of the smoking-treated product or charcoal-fired cooked product.

The food coating composition of the present invention is particularly useful as a food containing livestock meat or fish and shellfish. Examples of the "food containing livestock meat" to which the food coating composition of the present invention can be applied include heat-cooked foods such as dry fried chicken, oven-fried chicken, fried tornado fried chicken, roasted meat string, steak, ham, sausage, fried pork chop, fried ham, and fried chicken. Examples of the "food containing fish and shellfish" to which the food coating composition of the present invention can be applied include heat-cooked foods such as fried shrimp, tempura, western-style fried cake, popcorn shrimp, fried oyster, dried-fried cuttlefish, dried-fried octopus, and fried longtian.

The food coating composition of the present invention may be attached to the surface of the food as it is, i.e., in the form of powder, or may be mixed with a liquid to attach the food coating composition to the surface of the food in a state in which the food coating composition is dissolved or dispersed in the liquid.

The timing of applying the food coating composition of the present invention to the surface of a food is not particularly limited, and may be suitably selected depending on the shape, cooking form, eating form, and the like of the food to be applied before the food is cooked, during the cooking of the food, or after the completion of the cooking of the food (before the food is eaten). Specific examples of the method of using the food coating composition of the present invention, i.e., the method of producing a processed food using the food coating composition, include the following (1) to (5).

(1) The food coating composition of the present invention is applied to a food in the form of powder without mixing with a liquid, and the powder is attached to the surface of the food, followed by roasting. As a specific example of the processed food obtained by this method, a fried meat (saute) using meat of livestock can be exemplified.

(2) The food coating composition of the present invention is applied to a food in the form of powder without mixing with a liquid, and the powder is attached to the surface of the food, followed by frying. Specific examples of the processed food obtained by this method include a dry-fried food using livestock meat, fish, shellfish, or vegetables.

(3) The method of adhering the food coating composition of the present invention to the surface of a cooked food in the form of powder without mixing it with a liquid. A specific example of the processed food obtained by this method is a fried potato.

(4) A method of mixing the food coating composition of the present invention with a liquid, attaching the mixture to the surface of a food, and then frying the food. As a specific example of the processed food obtained by this method, tempura which uses water as the liquid and uses meat, fish, shellfish or vegetables as the food can be exemplified, and in this case, a mixture of the food coating composition and the liquid is a so-called batter.

(5) A method of mixing the food coating composition of the present invention with a liquid and attaching the mixture to the surface of a cooked food. As a specific example of the processed food obtained by this method, a fried and cooked sweet potato can be exemplified as the sweet potato whose cooked food is a hot-rolled sweet potato, and in this case, the mixture may be attached to the sweet potato and then cooled.

In order to sufficiently exhibit the predetermined effects of the food coating composition of the present invention, it is important that the black cocoa powder is not agglomerated on the surface of the food to which it is applied. In view of this, as a method of using the food coating composition of the present invention, a method of attaching the food coating composition to the surface of a food and then heat-cooking the food is preferable, as in the method of producing a processed food of the present invention described later. Among the above (1) to (5), the above (1), (2) and (4) in which the food coating composition is attached and then heat-cooked are preferable.

Next, a method for producing a processed food of the present invention will be described. The production method of the present invention comprises a step of adhering the food coating composition of the present invention to the surface of a food and then heat-cooking the food, and comprises a food coating composition adhering step and a heat-cooking step.

In the food coating composition adhering step, the food coating composition of the present invention is adhered to the surface of the food. Since the main effect exerted by the food coating composition of the present invention is to impart such a visual effect to the appearance of a smoking-treated product or a charcoal-cooked product, it is preferable that at least the food to be attached with the food coating composition is attached to a portion that is visually recognized from the outside in a natural state (state where no external force is applied) of the food to be attached with the food coating composition in the food coating composition attaching step. For example, a meat-based food product including chicken leg meat or the like may include a folded portion or a folded portion, and the surface of the folded portion may be invisible to the naked eye in a natural state, and if an external force is not applied thereto, such as unfolding the folded portion with a finger, the food product may not be visible to the naked eye, and as a result, the food product coating composition may not adhere to such a surface which is not visible to the naked eye without an external force.

From the viewpoint of sufficiently exhibiting the visual effect of the food coating composition, when the surface of the food having undergone the food coating composition adhering step is visually observed, it is preferable that the black cocoa powder derived from the food coating composition is adhered in a dispersed state in a portion of the food occupying 0.1 to 10% of the total area of the visible surface, and in order to achieve this, it is preferable that the food coating composition is adhered to the food in the food coating composition adhering step. The term "attached in a dispersed state" as used herein means a state in which the cocoa particles are attached to the surface of the food substantially without aggregation, and more specifically, means a case in which the average value (typically, the average particle diameter) of the maximum diameter length of the cocoa particles (aggregates of a plurality of cocoa particles when aggregated) attached to the surface of the food (a portion occupying 0.1 to 10% of the total area of the visible surface) is preferably 1mm or less, and more preferably 0.7mm or less. The mean particle diameter of the cocoa powder particles used in the present invention (mean particle diameter in the state of not aggregated) is usually about 5 to 30 μm.

In the food coating composition adhering step, the food coating composition may be adhered to the surface of the food as it is, i.e., in a powder state, or may be mixed with a liquid and adhered to the surface of the food in a state where the food coating composition is dissolved or dispersed in the liquid. In the latter case, examples of the liquid include water, milk, and egg liquid, and 1 of them may be used alone or 2 or more of them may be used in combination. In the latter case, the amount of the liquid to be mixed with the food coating composition is preferably 50 to 300 parts by mass, more preferably 70 to 220 parts by mass, and still more preferably 90 to 180 parts by mass, based on 100 parts by mass of the food coating composition.

In the food coating composition adhering step, the amount of the cocoa powder adhering to the surface of the food is preferably 0.005 to 1 part by mass, more preferably 0.05 to 0.5 part by mass, and still more preferably 0.08 to 0.3 part by mass per 100 parts by mass of the food. For example, when the content of the black cocoa powder in the food coating composition is 1% by mass, the amount of the black cocoa powder deposited on the surface of the food may be 0.005 to 1 part by mass per 100 parts by mass of the food by depositing 0.5 to 100 parts by mass of the food coating composition per 100 parts by mass of the food. If the amount of the black cocoa powder deposited is too small, the predetermined effect cannot be exerted, and if it is too large, the color tone of black or a color close thereto becomes too strong, which may impair the original color tone of the food.

Before the food coating composition adhering step, food to be adhered to the food coating composition may be pretreated for the purpose of so-called seasoning in advance. Examples of the pretreatment include a method of applying or spraying a powdery or liquid seasoning composition containing seasonings, herbs, spices, sugars, amino acids, polysaccharides for increasing viscosity, enzymes, and the like to a food, and a method of immersing a food in the seasoning composition.

In the heating step, the food having undergone the food coating composition adhering step is heated and cooked. The heating cooking is preferably frying cooking, oven cooking, or steaming cooking, and 1 of these may be used alone or 2 or more may be used in combination. The oven cooking is a conventional method for heat-cooking a food product using a known oven, and examples of the oven include a toaster, a steam oven, a jet oven, and a convection oven. The steam cooking is, for example, heating cooking in saturated steam for a predetermined time.

In the production method of the present invention, it is preferable that the food is not subjected to the smoking treatment and the charcoal fire cooking. This is because, even if these are not carried out, by using the food coating composition of the present invention, the same appearance as that obtained when these are carried out can be imparted to the food. The smoking treatment is a treatment in which smoking material such as wood chips is heated to produce smoke and the smoke is wrapped around food. Charcoal fire cooking is roasting cooking of food using charcoal fire. The method of the present invention can give the same appearance to the food as that of the food when the food is cooked with charcoal fire without the smoking treatment, and therefore, the food can be efficiently produced and is suitable for mass production.

Specific examples of the processed food as the production target in the production method of the present invention include fried foods such as dry fried foods, fried chicken and tempura; baking the cooked food by baking with a frying pan, baking with an oven, or baking with steam of superheated steam; steaming the cooked food. Further, the processed food as the production target of the production method of the present invention has an appearance as if it was subjected to the smoking treatment and the charcoal fire cooking even without the smoking treatment, and therefore, it can be referred to as "smoking-treated food sample or charcoal fire cooking food sample" without the smoking treatment and the charcoal fire cooking being actually performed.

The present invention includes processed foods having black cocoa powder (cocoa powder of L × 35 or less) adhered to the surface thereof. The processed food of the present invention can be typically produced by the production method of the present invention described above, but the production method is not particularly limited, and the processed food can be produced by other production methods. For example, the food coating composition of the present invention may be manufactured by attaching only the black cocoa powder to the surface of the food without using the above-described composition, and in this case, the cocoa powder may be sprayed thinly and uniformly or may be carefully attached to the food by dropping a small amount of the cocoa powder onto bristles or the like. However, in order to ensure that the processed food of the present invention has an appearance similar to that of the processed food when it is subjected to the smoking treatment and the charcoal cooking, it is preferably produced using the food coating composition of the present invention, and more preferably produced by the production method of the present invention. The above-described food coating composition and production method of the present invention can be suitably applied to the processed food of the present invention unless otherwise specified.

The processed food of the present invention can be suitably used as a food which has been heat-cooked but not subjected to a smoke treatment or a charcoal-fire cooking, or as an intermediate product for producing the same. The "intermediate product for food production" as used herein means a product obtained by subjecting a finished product (product) to 1 or more steps, and in the case where the "food" (product) is a dry-fried chicken, the intermediate product for production may be, for example, "chicken before frying and with a coating material attached to the surface", and the chicken may be a refrigerated product or a frozen product.

Examples

The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 2, comparative examples 1 to 3 and reference example

The raw materials containing the pigment were mixed according to the formulation shown in table 1 below to prepare a batter for fried foods as a food coating composition. As the wheat flour, a wheat flour and as the starch, corn starch were used. The top coat material of the reference example was prepared by directly dispersing the pigment a in water.

L of the pigment used for the production of the top dressing material is as follows. L of the dye was measured under the following conditions. The measurement was performed 3 times for 1 type of dye, and the average value of the 3 measurements was set as L x of the dye. The following bracket form is the color tone of the entire coloring matter and is evaluated by visual observation.

Pigment A: l24.75 cocoa powder (Black)

Pigment B: l33.46 cocoa powder (dark brown)

Pigment C: l39.02 cocoa powder (brown)

Pigment D: cocoa powder of L43.06 (brown)

Pigment E: l31.55 caramel color (brown)

(conditions of measurement of L.)

An apparatus: spectrophotometer CM-5 (manufactured by Konica Minolta Co., Ltd.)

Main light source: d65

Field of view: 10 degree

Assay method: reflection

Measurement diameter: 30mm

Specular reflection light treatment: SGI

Geometry: di8 ° de8 °

Examples 3 to 11 and comparative examples 4 to 6

A batter for fried food as a food coating composition was produced in the same manner as in example 1, except that the content of the pigment a was changed as shown in tables 2 and 4 below.

Production example 1 production of Dry Fried Chicken

Using the top coat materials of examples, comparative examples, and reference examples, dry-fried chicken as a processed food was produced according to the following procedure. 100 parts by mass of water was added to 100 parts by mass of the material of the top coat to prepare a batter solution. The chicken leg meat was cut into pieces of 1 piece of 25g, seasoned in advance, and dipped in a batter solution, and 2.5g of the batter solution was attached to the whole surface of each chicken leg meat. Then, the leg meat to which the batter had been attached was fried in salad oil heated to 175 ℃ for 1 minute, and further heated in a steam oven at 140 ℃ until the center temperature reached 80 ℃, thereby producing a dry fried chicken. After removing the residual heat of the manufactured dry fried chicken, freezing is performed.

Production example 2 production of hanging oven roast Chicken

Using the batter materials of examples, comparative examples and reference examples, a baked chicken in a hanging oven as a processed food was produced in the following procedure. 100 parts by mass of water was added to 100 parts by mass of the material of the top coat to prepare a batter solution. The chicken leg meat was cut into pieces of 1 piece of 25g, seasoned in advance, and dipped in a batter solution, and 2.5g of the batter solution was attached to the whole surface of each chicken leg meat. Then, the chicken leg meat to which the batter had been applied was heated in an oven at a temperature of 200 ℃ in the warehouse until the center temperature of the chicken leg meat reached 80 ℃, thereby producing a hanging oven-roasted chicken. After the residual heat of the manufactured hanging oven roasted chicken is taken away, the chicken is frozen.

Production example 3 production of shrimp tempura

Using the mask shell materials of examples and comparative examples, fried shrimps, which were processed foods, were produced according to the following procedure. 160 parts by mass of water was added to 100 parts by mass of the top-coat material to prepare a batter solution. Shrimp (size: 21-25) were immersed in the batter solution, and 10g of the batter solution was attached to the entire surface of each shrimp. Then, the shrimp with the batter attached was fried in salad oil heated to 170 ℃ for 2.5 minutes to produce fried shrimp.

(test examples)

The appearance of the processed foods (dry-fried chicken, oven-baked chicken, shrimp tempura) produced by visual observation was scored by 10 panelists according to the following evaluation criteria. For dry fried chicken and oven-hung roast chicken, frozen articles are thawed by a microwave oven and then subjected to test, and for shrimp tempura, after being manufactured, the residual heat is taken away and then subjected to test. The results are shown in tables 1 to 4 below as an average value of 10 scores.

< evaluation criteria of appearance >

And 5, dividing: the whole surface of the processed food had a black color tone and was very good.

And 4, dividing: the whole surface of the processed food had a black to dark tea color tone, and was good.

And 3, dividing: the processed food has a slightly uneven color tone from black to dark tea on the surface.

And 2, dividing: the processed food has uneven state of dark tea on the surface, or has more black color, and is not good.

1 minute: the processed food had a very uneven state of dark to dark tea on the surface, or had very much black color, which was very undesirable.

TABLE 1

TABLE 2

TABLE 3

TABLE 4

As shown in table 1, since the coating material (food coating composition) of each example contains the coloring matter a or B, which is cocoa powder having L × 35 or less, and wheat flour as a powder dispersion medium for dispersing the coloring matter a or B, the appearance of the dry-fried chicken as the processed food is superior to that of each comparative example and reference example which do not satisfy the above conditions. The same results were obtained in the production of roast chicken in a hanging oven (see Table 3) and in the production of shrimp tempura (see Table 4), respectively. That is, the processed food produced using the top-coat materials of the examples had the same appearance as that of the processed food without performing the smoking treatment and the charcoal-fire cooking.

Further, from the comparison between examples 1 and 3 to 7 in table 2, an appropriate range of the content of cocoa powder of L × 35 or less in the food coating composition can be estimated, and from the comparison between examples 7 to 9 in table 2, an appropriate range of the amount of cocoa powder adhering to 100 parts by mass of the food can be estimated.

Industrial applicability

According to the food coating composition of the present invention, it is possible to impart the appearance unique to a smoke-treated product and a charcoal-fired cooked product to a food in the case of smoke-free treatment and charcoal-fired cooking. Therefore, according to the food coating composition of the present invention, even if the time-consuming smoking treatment is not performed and the charcoal cooking in which the degree of scorching is difficult to adjust is performed, processed foods having the same appearance as that of the processed foods can be efficiently produced.